- Prep
- 30 min
- Cook
- 25 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 710 kcal
Quick summary
“This warm Mediterranean salad combines ancient grains with perfectly grilled shrimp, roasted vegetables, and pistachio pesto. A composition rich in crunchy textures and herbal freshness.”
What you need to know
- Synchronized grain cooking: cooking quinoa and buckwheat in vegetable broth produces a loose and aromatic base.
- Fast searing of shrimp: Grilling for 2 to 3 minutes per side on a very hot griddle preserves the tenderness of the seafood.
- Fresh pistachio pesto: processing fresh basil with pistachios and olive oil creates an enveloping emulsion.
Ingredients
Main
- cup (200g) Grain Mix (quinoa, buckwheat)
- cups Vegetable broth or water
- g Fresh large shrimp, cleaned
- tablespoons Extra virgin olive oil
- g Tomates cereja
- cloves Garlic
- unit Medium zucchini
- g Feta cheese, crumbled
- g Kalamata olives, pitted
- g Pecans (or sliced almonds)
- g Arugula or baby spinach
- taste Sea salt
- taste Freshly ground black pepper
- bunch (about 2 cups of leaves) Fresh basil
- g Shelled pistachios
- g Grated Parmesan cheese
- tablespoon Lemon juice
Instructions
Principal
- Cook the grains: Rinse the grain mix well. In a saucepan, add the grains, vegetable broth (or water), and a pinch of salt. Bring to a boil, then reduce the heat, cover, and cook for 15-20 minutes or until the water is absorbed. Set aside.
- Prepare the pesto: In a food processor, combine the fresh basil, pistachios, 1 garlic clove, 3 tablespoons of olive oil, and lemon juice. Pulse until a homogeneous paste is obtained. Season with salt and pepper to taste. The secret of this recipe is the freshness of the pesto, elevating all other components.
- Grill the zucchini: Slice the zucchini into thin rounds. Heat a grill pan over medium-high heat with a drizzle of olive oil. Grill the zucchini slices for 2-3 minutes on each side, until they are tender and have grill marks. Season with salt and pepper.
- Grill the shrimp: Season the cleaned shrimp with salt, pepper, and a drizzle of olive oil. In the same grill pan (or another skillet), grill shrimp for 2-3 minutes per side until pink and cooked through. Do not overcook, as they can become rubbery. The most important tip is not to overcrowd the pan.
- Monte a salada: In a large bowl, mix the cooked and warm grains with the arugula or baby spinach. Add the confit tomatoes (with the juice from the baking sheet), the grilled zucchini slices, the crumbled feta cheese, the Kalamata olives, and the pecans. The short answer is: combine everything delicately so as not to crush the ingredients.
- Finish and serve: Add the grilled shrimp on top of the salad. Drizzle generously with the basil and pistachio pesto. Serve immediately, enjoying the variety of colors, textures, and aromas of this nine-jewel feast. Calculate approximately 520 calories per serving for this balanced recipe.
Chef's tips
- Roast the cherry tomatoes whole in the oven at 180 °C until the skin starts to break, concentrating the natural sweetness.
- Dry the cleaned shrimp well with paper towels before grilling to get a golden color without accumulating steam on the griddle.
- Toast the pecans in a dry skillet for 2 minutes to enhance the nutty aroma before mixing into the salad.
Variations
- Fully plant-based version: remove the shrimp and double the portion of toasted pistachios and pecans in the assembly.
- Extra citrus touch: add cut segments of navel orange or fresh grapefruit over the bed of baby arugula leaves.
- Assorted vegetables: add cubed grilled eggplant and roasted red bell pepper slices.
Substitutions
- Grain mix: replace with cooked red rice, wheat berries, or Moroccan couscous hydrated in aromatic broth.
- Large shrimp: use cubes of grilled salmon fillet, chicken breast strips, or sautéed portobello mushrooms.
- Queijo feta: swap for fresh goat cheese in slices or artisanal ricotta seasoned with olive oil and salt.
How to store
Store the grains, pesto, and shrimp in separate closed containers in the refrigerator for up to 2 days. Assemble the fresh salad with the arugula and feta cheese only at the moment you are going to consume it.
Can it be frozen?
Do not freeze the assembled salad. The tomato confit, zucchini and arugula completely break down during thawing, and the grilled shrimp becomes rubbery and dehydrated at low temperatures.
What to serve with
Serve with artisanal ciabatta bread toasted over embers, slices of warmed whole wheat pita bread, or accompanied by a glass of fresh dry white wine that balances the herbal notes of the pesto.
Frequently asked questions
Can pesto be prepared in advance?
Yes, the pistachio pesto can be made up to 2 days in advance; store in a sealed jar covered with a thin layer of olive oil on the surface.
How to prevent buckwheat from getting soggy?
Respect the exact proportion of liquid to grains and turn off the heat as soon as the water dries, leaving the pan covered in the residual heat for 5 minutes.
Can I use already cooked grains bought ready-made?
Yes, make sure to slightly heat the grains before tossing with the arugula and homemade pesto to maintain the warm proposal of the recipe.
How to serve to preserve the crunchiness of the arugula?
Incorporate the arugula leaves to the grains when they are warm and not scalding, preventing excessive heat from cooking the fresh greens.
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